Egg-white cocoa banana muffin

Ingredients

For 1 serving

• Egg whites99 g
• Banana50 g
• Oat flour25 g
• Unsweetened cocoa powder6 g
• Nonfat Greek yogurt30 g
• Baking powder2 g

Contains: gluten, lactose, eggs,

Method

1. Heat the oven to 180 °C (conventional) and get two silicone muffin moulds ready.
2. Peel the banana and mash it in a bowl with a fork until creamy, then mix it with the egg whites and Greek yoghurt.
3. Add the oat flour, cocoa and baking powder and stir until there are no lumps.
4. Divide the batter between the two moulds, filling them three-quarters full.
5. Bake for 20–22 minutes, until the muffins are risen and firm to the touch and a skewer in the centre comes out dry.
6. Let them cool for 5 minutes before turning out.